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Ingredients

500g cherry tomatoes
olive oil cooking spray
1 teaspoon sea salt
625g fresh ricotta and spinach agnolotti pasta
75g parmesan cheese, finely grated
1/2 cup basil leaves, finely shredded

Method

Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes on tray. Spray with oil. Sprinkle with sea salt and freshly ground black pepper. Roast for 15 to 20 minutes or until skins begin to split.
Step 2 Meanwhile, cook pasta in a large saucepan of boiling, salted water for 5 minutes or until tender. Drain.
Step 3 Return pasta to pan over low heat. Add tomatoes, parmesan and basil. Season with salt and pepper. Toss to combine. Serve.

Tomato and basil agnolotti

How to make Tomato and basil agnolotti

Ingredients

Method